It should take no time to whip up a bunch of these fluffy, tender biscuits which are great with chicken but could also be served for breakfast, lunch or supper.

Preheat oven to 425°F and position rack in the center. Line a rimmed baking sheet with parchment paper or a silicone mat.

In a large bowl, whisk to combine the flour, baking soda, baking powder and salt. Scatter the butter over the top and mix with a fork to coat the pieces. Using a pastry blender or two butter knives, cut the butter into the dry ingredients. Continue cutting until the butter is pea-size and the dough resembles coarse meal. Make a well in the center, add the buttermilk and mix with a fork until the mixture forms large clumps and starts to come together.

Transfer the dough to a floured counter and gently knead just until the mixture holds together. Pat the dough into a 7-inch round about 1-inch thick. Using a round, 2-inch cutter or water glass, cut biscuits and transfer to the prepared sheet, spacing about 2 inches apart. Repeat until all the dough is used. Brush the tops with a thin coating of the beaten egg.

Transfer the biscuits to the preheated oven and bake until golden-brown and cooked through, about 12 to 14 minutes. Transfer the biscuits to a rack and let cool for at least 5 minutes. Serve warm or at room temperature.

For the honey butter: In a small bowl, stir together the softened butter, honey and salt using a fork. Set aside.

To serve: Transfer biscuits to a large warmed platter and serve immediately with honey butter.

Duralex Lys Clear Stackable Bowls

$1.95 -
$20.95

This collection of bowls is named after the Lys River because of its clarity, simplicity, utility and beauty—all characteristics of the river that runs through France and Belgium. Great for everyday use, these impact- and chip-resistant bowls are...
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